I find that steak dinner is often a bit overrated. I’m sure that heresy to a lot of people. But even a decent cut of steak often goes funny when cooked. You can buy yourself a nice small piece of sirloin, get it nicely heated over a pan, baked in the oven, or what have you, and no matter how accurately you temp the steak, it’s still like shoe leather. That’s a shame. I paid $55 for a steak at Morton’s in Washington DC – and just for the steak mind you – no sides, nothing else. For a filet mignon it wasn’t particularly awe-inspiring. Good to be sure. The best steak I ever had….no where close. I’m no cheap skate but I expect a hell of a steak for $55. Partially made up for by our waiter who I’m fairly certain could have been Link from the Mod Squad. But only partially.
I’ve quite a bit of steak and meaty bits in the freezer and every time I cook one I’m left a little sad. Sad that although I’ve done everything I thought possible, things don’t often come out exactly the way I want it. I’ve baked, roasted, broiled, fired, sautéed, grilled…in short I’ve tried just about everything. Never quite right. Even out at a restaurant I’m never quite satisfied. Why is that? Steak shouldn’t have to be tough. Yet it always seems to be that way. My steak at Morton’s wasn’t that tough, but it wasn’t velvet either. For $55 it ought to be silk. Continue reading